Mini Blackberry Banana Breads. Indulge your craving for sweet and moist banana bread with this small batch recipe. Baked in ramekins for two delicious servings and no tempting leftovers.
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Well we’ve been on quite the sweets kick this month with Peppermint Shortbread Cookies and then Chocolate Dipped Lemon Macaroons. I promise there are savory recipes headed your way but first you must try these mini banana breads.
That’s right I said breads.
This simple recipe (baked in ramekins) makes two adorable moist and tasty mini whole grain banana breads. The perfect warm treat for sharing on a lazy weekend morning.
Or you can freeze the second one to be on stand-by for a late night snack attack. The sweet-tart blackberry banana combo tastes great warmed and spread with peanut butter, Mmmmm peanut butter 🙂
This recipe is really a jumping off point; you can switch out the blackberries for blueberries or go classic style with chopped nuts.
You can bake it in a mini loaf pan like our Petite Whole Grain Banana Bread if you prefer your bread in slices or want to gift it to a neighbor. A small handful of chocolate chips would elevate the bread to a desserty level anyone would be pleased to receive.
I actually had two very specific reason for choosing this flavor combo:
- Berries + Bananas = Crazy Delicious
- My nephew, who is my favorite person loves blackberries and bananas and he has a special day coming up.
And special days call for cake!
With a few extra blackberries and a small batch of frosting you can easily transform these mini blackberry banana breads into a tiny layer cake fit for a celebration.
To make the cake start by slicing each cooled banana bread in half width-wise. Place a bottom slice on a small plate and spread with a layer of your favorite frosting (like the honey ricotta frosting from our Lemon Coconut Donuts) top with a couple of berries or a few chocolate chips and cover with another banana bread half. Repeat layers.
Finish by covering the whole mini cake with the remaining frosting and then get ready to party 🙂
Whether you have a reason to celebrate (Happy Birthday Monkey!) or just want to indulge your sweet tooth these versatile mini banana breads are prefect for any occasion.
- 1 small very ripe banana mashed (about 1/4 cup)
- 1 large egg (at room temperature)
- 2 tablespoons plain yogurt (at room temperature)
- 1 tablespoon melted coconut oil (sub melted butter)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup coconut sugar (substitute brown sugar)
- 1/2 cup white whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine grain sea salt
- 1/4 cup roughly chopped fresh blackberries (about 5-6 large whole berries)
- Preheat your toaster oven or oven to 350 F and grease two 7 ounce ramekins. Place ramekins on a silpat lined cookie sheet to prevent the ramekins from sliding around during removal.
- In a small bowl whisk together the mashed banana, egg, yogurt, coconut oil, vanilla and sugar. Whisk everything well until the oil has fully incorporated.
- In another small bowl stir together the flour, soda, cinnamon and salt. Make a well in the center of the flour and pour in the banana mixture. Stir until just combined and small lumps remain.
- Carefully fold in the chopped blackberries (if you are too aggressive the berries will burst and turn the batter a purple grey color).
- Distribute batter evenly into the prepared ramekins and smooth the tops. Bake at 350 F for 28 to 33 minutes (rotating ramekins halfway through) until a toothpick inserted in the center is free of crumbs.
- Allow breads to cool for at least 10 minutes before removing from ramekins to cool completely on a baking rack or serve warm with a small pat of butter.
You can also bake the bread in a single mini loaf pan (5 1/2 x 3 inch). Bake mini loaf at 350 F for 30 to 35 minutes or until a toothpick inserted in the center is crumb-free.
Nutritional Information is an estimate for 1 of 2 breads.
Recipe Adapted from America’s Test Kitchen Banana Bread recipe.